Honey-Lime Salmon + Tangy Cabbage

Fast – Delicious Dinner tonight!Makes 4 servings

Ingredients:

• 4, 5 oz salmon filets with skin-on
  
• 2 fresh limes, juice and zest
  
• 2 Tbsps raw honey
  
• 2 Tbsps melted clarified butter, ghee, or coconut oil
  
• 1 tsp cayenne pepper
  
• 1/2 tsp garlic powder
  
• 1 Tbsp smoked paprika
  
• sea salt and pepper to your taste
  
• 1 small head of red cabbage, thinly sliced
  
• 1 small head of green cabbage
  
• 1 red chili, thinly diced
  
• 1 fresh lemon, sliced, to garnish

 For the Vinaigrette:

• 4 Tbsps freshly squeezed lime juice
  
• 2 Tbsps freshly squeezed orange juice
  
• 4 Tbsps raw honey
  
• 1 tsp chili powder
  
• ¼ cup fresh cilantro leaves, chopped
  
• 4 Tbsp extra virgin olive oil
  
• sea salt and pepper to your taste

Instructions:

Place melted butter or coconut oil, lime juice, honey, lime zest, and seasonings (cayenne pepper, garlic powder, smoked paprika, salt & pepper) in a medium size Ziploc bag and mix until well incorporated.

Add the salmon filets and gently rub the marinade over the salmon. Close the bag and marinate it in the refrigerator for 2-6 hours.

When ready to serve, preheat the oven to 425 degrees f.

Cover a baking sheet with foil or parchment and spray lightly with nonstick cooking spray.

Remove the salmon from the marinade and place, skin-side down, on the baking sheet.

Roast for about 15-20 minutes, or until salmon is cooked through and flakes easily.

In a small bowl, whisk together all vinaigrette ingredients.

In a large salad bowl, combine the chopped cabbage, chili’s and vinaigrette. Mix well.

Place the mixed cabbage salad in serving dishes and place the cooked salmon on top.

Add lemon slices and sprinkle with fresh cilantro.

Enjoy!

❤Rachel

Honey-Lime Salmon + Tangy Cabbage Recipe

September 4, 2017

by Rachel Maser - CleanFoodCrush

Category Dinner

Ingredients

• 4, 5 oz salmon filets with skin-on
• 2 fresh limes, juice and zest
• 2 Tbsps raw honey
• 2 Tbsps melted clarified butter, ghee, or coconut oil
• 1 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 Tbsp smoked paprika
• sea salt and pepper to your taste
• 1 small head of red cabbage, thinly sliced
• 1 small head of green cabbage
• 1 red chili, thinly diced
• 1 fresh lemon, sliced, to garnish

For the Vinaigrette:

• 4 Tbsps freshly squeezed lime juice
• 2 Tbsps freshly squeezed orange juice
• 4 Tbsps raw honey
• 1 tsp chili powder
• ¼ cup fresh cilantro leaves, chopped
• 4 Tbsp extra virgin olive oil
• sea salt and pepper to your taste

Instructions

1. Place melted butter or coconut oil, lime juice, honey, lime zest, and seasonings (cayenne pepper, garlic powder, smoked paprika, salt & pepper) in a medium size Ziploc bag and mix until well incorporated. Add the salmon filets and gently rub the marinade over the salmon.
2. Close the bag and marinate it in the refrigerator for 2-6 hours.
3. When ready to serve, preheat the oven to 425 degrees f.
4. Cover a baking sheet with foil or parchment and spray lightly with nonstick cooking spray.
5. Remove the salmon from the marinade and place, skin-side down, on the baking sheet.
6. Roast for about 15-20 minutes, or until salmon is cooked through and flakes easily.
7. In a small bowl, whisk together all vinaigrette ingredients.
8. In a large salad bowl, combine the chopped cabbage, chili's and vinaigrette. Mix well.
9. Place the mixed cabbage salad in serving dishes and place the cooked salmon on top.
10. Add lemon slices and sprinkle with fresh cilantro.

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